vietnamese pork sausage, cha lua

Vietnamese pork sausage, cha lua

Chả Lụa, Vietnamese Pork Sausage, is also called Pork Pâté. Although it is similar to the French idea of pâté, it contains no cognac or herbs and is more delicate in flavor and texture. To increase the fragrance, it is wrapped in banana leaves and steamed until cooked. It is excellent served sliced in Vietnamese sandwiches, in noodle soups such as Hủ Tiếu, or toppings for steamed cakes such as Bánh Bèo, Bánh Ướt, Bánh Cuốn, etc. It’s also perfectly served by itself or with Vietnamese table salad and the dipping fish sauce.

Vietnamese Pork Sausage Recipe:
2 lbs pork butt, thinly sliced, or ground pork 70% lean
2 tbsp potato starch
2 tsp baking powder
4 tbsp fish sauce
2 tbsp sugar
2 tbsp vegetable oil
2 shallots, minced
2 clove garlic, minced
1 tsp ground pepper

1 banana leaf, trimmed to roughly 9 inches x 12 inches
1 sheet plastic wrap, 9 inches by 12 inches

In a bowl, mix all the ingredients together, (except potato starch and baking powder) and make sure it’s evenly coated. Allow to marinade, refrigerated, for 1 hour. Then place the container in the freezer for 1 hour to partially freeze. This will increase the tone of the meat.

Remove the partially frozen meat from the freezer, add baking powder, potato starch to the bowl and mix it well. Transfer the meat into a food processor and pulse about 5 minutes. Continue pulsing until the mixture has a firm, smooth, and paste like consitency, about 5 minutes more.

Bring a steamer filler with water to boil over high heat. In the mean time, lay the sheet of plastic wrap and then lay the banana leaf on the top of the plastic and lightly oil it. Form the pork mixture into a thick sausage about 3 inches in diameter by 7 inches long on the top of the banana leaf. Fold in the sides, and roll into a bundle. Roll the bundle back and forth to make sure it’s formed and distributed nicely. Tie the bundle with kitchen string as you would a pork roast. Steamed, covered until it cooked through, about 45 minutes.

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